Really good to have you on board - I'm always excited to see a new member.

My advice would be to have a go at making your own simple soft cheese, something like a coulomnier.

The forum is an amazing place to get loads of help and advice. If you want a free starter guide (with no obligation), aimed specifically at the beginner, there's one on my website at www.homemadecheese.org.

Yeah, I made halloumi before feta and haven't made a moz yet. But what Gurkan suggests looks like a logical progression. I suppose chèvre was my first cheese. We raise goats. I jumped into bloomy rinded cheeses straight away. That is a style that we like to eat most.

Lots of folks on the forum will recommend Caerphilly as a first pressed cheese. It is a rather forgiving make and it ripens quickly so the rewards come quick.